cake Archives - Page 3 of 12

Cake It Naked

In the age-old debate between chocolate and vanilla, few can claim complete neutrality. Even if a strong preference emerges, it would be near impossible to deny the other. Who would want to imagine a life without rich chocolate lava cakes, dark chocolate fudge, or chewy brownies, or on the other hand, vanilla bean ice cream, crisp meringue cookies, or New York cheesecake. Luckily, we don’t need to pick sides in this battle. In fact, we can even have both at the same time.

Stripped down to the bare essentials, Naked Shake delivers pure plant-based protein with clean, well-rounded chocolate and vanilla flavors. Each is a treat served up as solo sips, blending instantly into a smooth, creamy treat that could give a classic milkshake a run for its money even when using plain water. That’s because MCT oil adds a certain richness that makes it far more satisfying than the average mix, giving you everything you want, and nothing you don’t.

When these two forces are combined, however, real magic starts to happen.

Endless layers of chocolate and vanilla paint this simple snacking cake in bold stripes, creating a crave-worthy contrast of flavors in every bite. Named for this pattern that looks similar to a zebra’s unique patterning, it’s more like a lazy marble cake that does all the work for you.

Stay naked and resist the urge to add icing; there’s no need for that extra sweetness that would only cover up such brilliant flavors. There’s nothing to hide when you start with quality ingredients and just don’t mess them up. GMO-free, soy-free, vegan and certified gluten-free, Naked Shake offers something that everyone can enjoy. In keeping with that spirit, my zebra cake is also gluten-free, and could be made low-sugar if you wanted to substitute erythritol or a monk fruit baking blend.

You don’t even need to rationalize slicing off a big chunk to enjoy for snack or breakfast. It’s a genuinely healthy choice; no cheating necessary! In fact, you could even bake off the batter as muffins for better portion control and portability, if you’re into those things.

Earn your stripes by shortening the divide between chocolate and vanilla. There’s room for both flavors and so much more, without making any compromises.

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February 4, 2022March 1, 2026

Hannah (BitterSweet)2 Comments

Icing on the Birthday Cake

Birthdays were so simple as a kid; you had a party, got cake, played with all your friends, and opened presents. What’s not to love? Fast forward a few years and those same joyous rituals began to feel trite. Maybe you were too “cool” for all the fuss or had more complicated relationships. As time wore on, getting older didn’t seem like a thing to celebrate at all, for the daily slog of adulthood and the aches to come with it. Birthdays transformed from the best day of the year to the absolute worst.

Here I am now, observing the 33rd anniversary of my creation, and I think I’ve entered into the next part of the cycle. Finally breaking through the gloom, I realize how lucky I am to have such a “problem” of getting older. Yes, it’s difficult and so much of it is a pain, literally and figuratively, but it sure beats the alternative. It’s a day that I can use to treat myself to all the things I love, for no particular reason. Why not take the excuse to indulge?

That’s why I’m throwing a little virtual party right here, right now, with all things cake and cake-inspired. If it’s got sprinkles and sweetness, I’m all about it, whether it’s a cookie, a candy, or something else entirely. Here are just a few of my favorite treats that are worthy of any celebration, no matter what stage of birthday appreciation you find yourself in.

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January 12, 2022January 13, 2022

Hannah (BitterSweet)10 Comments

What’s Old is New Again

Welcome, 2022! New Year, New You?

No thanks. Same you, but make it better than ever.

Veganuary is upon us once again. Millions have already taken part in this month-long initiative to make more compassionate choices by switching to plant-based foods, and no effort is too small. Ideally, the results will be so compelling that participants will go vegan for good, but even one week of abstaining from animal cruelty makes a difference. Need I remind you, even if you don’t care about animal welfare, even if you don’t care about the environmental impact, you should care about your own happiness.

The benefits of a plant-based diet are thoroughly documented. My biggest concern isn’t with health, though. Veganism isn’t a diet, and as such, I feel duty-bound to remind you that there are greater advantages to dumping dairy, eggs, and meat…

… Like these cupcakes. Beginning life in 2006 as one of my first recipes ever, my Classic Chocolate Cupcakes have been a runaway hit since day one, and still endure as one of my most popular posts. It’s really a shame, considering the terrible photos and poorly written instructions. Now, almost 15 years later, it’s time to right those wrongs.

Made with basic pantry staples, I always have everything on hand to make a batch at a moment’s notice. In 30 minutes or less, start to finish, you’ve got a party starter ready to celebrate. The results taste so much richer than their humble origins would suggest; moist, tender crumbs with a deep chocolate flavor shine beneath slightly crisped edges.

Can you turn this into a large format layer cake? Absolutely! Just double the ingredients and divide the batter equally between two lightly greased 8-inch round pans. Bake for 20 – 24 minutes, and you’re well on your way to a majestic, towering stack of chocolate decadence. Same goes for a triple layer cake, if you really want to reach for the stars.

What about gluten-free options? You’ve got it! I’ve tested this recipe with Bob’s Red Mill 1 to 1 gluten-free baking flour with excellent results. Go ahead and use your flavor alternative blend if you prefer something else. Everyone’s invited here!

Everyone needs a tried-and-true, foolproof chocolate cake recipe in their arsenal, and this one’s mine. I hope it can be yours, too. Even if you’ve never tried your hand at baking, even if you’re new to the plant-based world, this is one solid formula that will always do you right. Veganism is the sweetest reward!

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January 3, 2022February 25, 2026

Hannah (BitterSweet)5 Comments

Take it Easy

Rosh Hashanah without an apple cake would be like Thanksgiving without a pumpkin pie; an unforgivable travesty. Combining the most essential edible harbinger of a sweet new year, you’re practically asking for another 365 days of misfortune if you should overlook this staple. As we turn the page on the year 5781, let’s not leave anything to chance.

Dense with tender fruit and a moist crumb, it’s a homey, humble dessert that’s as soothing to make as it is to eat. Anyone who can wield a spatula will pull out a perfect ring of dark brown cake, aromatic spices infusing the whole kitchen with their sweet bouquet. Fool-proof and crowd-pleasing, this formula has withstood the test of time, rising to the occasion to feed parties big and small. Such a generous cake is an excellent guest itself, perfect to make ahead or keep for days after the event.

Such an easy-going treat would be welcome for any celebration, but is also just as well suited for an everyday simple indulgence.

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September 6, 2021February 23, 2026

Hannah (BitterSweet)6 Comments

Trifling Matters

Shattered beyond repair, my once grand glass trifle dish lay in ruin. Wordlessly closing the cardboard shipping box that had become its tomb, I placed it by the door, ready for the next trip to the dumpster. No tears were shed, no outpouring of emotion could be summoned. It was a devastating loss, without a doubt, but I was already numb from uncovering the very same scene in each of the over 40 packages I shipped to save moving expenses. Of all the pieces I would mourn, the trifle was at the bottom of that list. Who really needed a vessel that would feed a crowd in the middle of a pandemic, after all?

Glorious layered affairs that are the stuff of royalty, grand parties, and celebratory gatherings throughout the centuries, there is no such thing as a small trifle. It transforms into a parfait or a verrine when scaled down; no less delicious, but a far cry from its original grandeur. Even the most humble of ingredients can become sublime in such a magnificent presentation.

This one stacks as a summery strawberry shortcake fit for a crowd. Soft cubes of freshly baked vanilla cake soak in jam like sweet sponges, layered with fresh berries, buttery custard, and clouds of whipped coconut cream. Though simple in concept, it makes a big impression as one generous, family-style indulgence.

Time heals all wounds. No, it’s not possible to put those irreparably fractured shards back together, but there is hope for a new start. A new life, a new community, and a new trifle dish; some how, they all seem linked in my mind. It’s just a trifle, but being able to share it freely with a full home of new friends feels incredibly significant.

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July 12, 2021February 22, 2026

Hannah (BitterSweet)3 Comments

Gooey St. Louey

At a glance, it looks like a mistake. Something must have gone wrong in the oven, or perhaps before. Maybe carelessly measured ingredients, an inaccurate thermometer, or poor technique led to such a homely appearance. Sunken in the middle, crackled and broken across the surface, it’s no wonder most versions are drowned in a flurry of powdered sugar, as if trying to cover these flaws. Then, there’s the sweetness; oh, such sweetness, as if plain sugar was a bitter pill by comparison!

St. Louis gooey butter cake has quite a reputation, along with a fervent following that wouldn’t have it any other way. It turns out that this Depression-era cake was indeed the result of a Missourian baker’s error. As the legend goes, the ratios were somehow skewed but because ingredients were precious, it was simply sold anyway, repositioned as a pudding-like treat you could eat with a fork. It’s all about marketing, right?

Most modern recipes start with boxed cake mix and use about a pound more sweetener than I would really like to ingest in a year. Purists may scoff, but it genuinely hurts my teeth to think about. If you’re still with me here, craving that same luscious gooey texture with a fuller flavor less obscured by sweetness, pull up a seat and grab a fork.

Everything is better with sprinkles, don’t you agree? If we’re going to make a simple cake, it might as well be a confetti cake. Staying true to its simple vanilla roots, a touch of fresh lemon juice brightens the batter without taking command. More nuanced, delicate, and mature, yet whimsically colorful all at once, this rendition pulls it firmly out of the Depression and back into contemporary kitchens.

A pinch of salt balances out the topping, while the amount of sugar is slashed in half, compared to conventional recipes. Yes, it’s still plenty sweet, but no longer the stuff of dental nightmares. You can indulge without bracing yourself for a sugar crash later in the day.